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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 64, 2006 - Issue 4
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Original Articles

Disruption of Brewer's Yeast Alcohol Dehydrogenase II Gene and Reduction of Acetaldehyde Content during Brewery Fermentation

Interrupción del Gene del Deshidrogenase II del Alcohol de la Levadura de Cervecero y Reducción del Contenido del Acetaldehído Durante la Fermentación de la Cervecería

Deliang WangCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China, 100083;China National Research Institute of Food and Fermentation Industries, Beijing, China, 100027
,
Junshe SunCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China, 100083Correspondence[email protected] [email protected]
,
Wujiu ZhangChina National Research Institute of Food and Fermentation Industries, Beijing, China, 100027
,
Fengchao JiaBeijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
,
Yi YangBeijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
,
Zhiping LinBeijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
,
Jingzhang FengBeijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
&
Martin PavlovicSlovenian Institute for Hop Research and Brewing, Slovenia
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Pages 195-201 | Received 24 Aug 2005, Accepted 21 Jan 2006, Published online: 01 Feb 2018

Citations (8)

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Yunqian Cui, Jing Cao, Zimeng Wu & Junjie Du. (2023) The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer. Journal of the American Society of Brewing Chemists 81:3, pages 366-373.
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Yunqian Cui, Xiaohong Cao, Shanshan Li, Leo Thamm & Guangtian Zhou. (2010) Enhancing the Concentration of 4-Vinylguaiacol in Top-Fermented Beers—A Review. Journal of the American Society of Brewing Chemists 68:2, pages 77-82.
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Radek Lehnert, Michal Kuřec, Tomáš Brányik & José A. Teixeira. (2008) Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-Free Beer Production: A Model Study. Journal of the American Society of Brewing Chemists 66:4, pages 233-238.
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Articles from other publishers (5)

Claudio Cassino, Christos Tsolakis, Federica Gulino, Enrico Vaudano & Domenico Osella. (2021) The effects of sulphur dioxide on wine metabolites: New insights from 1H NMR spectroscopy based in-situ screening, detection, identification and quantification. LWT 145, pages 111296.
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Evelyne Aguera, Yannick Sire, Jean-Roch Mouret, Jean-Marie Sablayrolles & Vincent Farines. (2018) Comprehensive Study of the Evolution of the Gas–Liquid Partitioning of Acetaldehyde during Wine Alcoholic Fermentation. Journal of Agricultural and Food Chemistry 66:24, pages 6170-6178.
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Darel Wee Kiat Toh, Jian Yong Chua & Shao Quan Liu. (2018) Impact of simultaneous fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer. LWT 91, pages 26-33.
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J.N. Jackowetz, S. Dierschke & R. Mira de Orduña. (2011) Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae. Food Research International 44:1, pages 310-316.
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. (2007) Current awareness on yeast. Yeast 24:7, pages 617-624.
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